Salmon with Lemon Couscous
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- 1 cup couscous
- 1¼ cup chicken or vegetable stock
- 1 small onion, diced
- 2 garlic, grated
- ½ lemon, zested and juiced
- 1 tbsp olive oil
- 1 tbsp butter
- 25g toasted flaked almonds (optional)
- A large handful of coriander, chopped
- Salt and pepper to taste.
- 4x 120 g salmon fillets, skin on, scaled, pin-boned
- 2 tbsp oil
- ½ lemon, juice
- 2 garlic, grated
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- ⅔ cup natural yogurt
- 1 green chili, chopped
- 1 tbsp chopped dill/coriander
- Salt and pepper to season
- Heat the oil in a saucepan. Add the onion and cook for a few minutes over low heat.
- Mix in the garlic and cook for another minute.
- Add the broth and butter.
- Season with salt and pepper and bring it to a boil
- Add the lemon juice and couscous. Give this a quick stir.
- Cover the pot with a lid and turn off the flame.
- Leave it untouched for 5-7 minutes.
- Use a fork to fluff the couscous, breaking apart any clumps of couscous.
- Stir through the lemon zest, almonds, and coriander with a fork and serve warm.
- In a bowl, add all the ingredients for the salmon, except the oil.
- Heat a non-stick frying pan over medium heat, add the oil, and pan fry the salmon fillets till cooked.
- Mix all the ingredients in a bowl and chill till ready to use.
- Place some couscous on a plate. Top off with a salmon fillet.
- Spoon over a tablespoon of the yogurt and garnish with some coriander and cherry tomatoes.
Recipe by Maya Kitchenette at https://mayakitchenette.com/salmon-with-lemon-couscous/
3.5.3217